HOLIDAY COCONUT CAKE -- Best Recipes

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Date Posted: 05/28/05 7:28:36pm
Author: CB
Subject: HOLIDAY COCONUT CAKE

HOLIDAY COCONUT CAKE (Southern Living)

This is truly an special occasion cake but worth the effort.
1/3 cup shortening
1/3 cup butter, softened
1-3/4 cups sugar
3 cups sifted cake flour
1 Tbs plus � tsp baking powder
3/4 tsp salt
1-1/3 cups milk
2 tsp vanilla
4 egg whites (at room temperature)
Lemon Filling
Fluffy Frosting
Freshly grated coconut (or your choice, fresh or frozen)

Cream shortening and butter; gradually add sugar, beating well at medium speed. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning & ending with flour mixture until just blended. Stir in vanilla. Beat egg whites until stiff peaks form; gently fold into batter. Pour batter into 3 greased/floured 9 round cakepans. Bake at 350 for 22 minutes or until top is springy to a light touch. Cool in pans 10 minutes before removing to cool completely. Spread Lemon Filling between layers; spread Fluffy Frosting on top and sides of cake. Sprinkle with coconut.
Lemon Filling:
1 cup sugar
1/4 cup cornstarch
1 cup water
2 egg yolks, beaten
2 Tbs butter
1 T bs grated lemon rind
3 Tbs fresh lemon juice

Combine sugar and cornstarch in a heavy saucepan; add water, stirring well. Cook over medium heat, stirring constantly until mixture thickens & boils. Boil 1 minute. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 minute or until candy thermometer registers 165, stirring constantly. Remove from heat; stir in butter & remaining ingredients. Cook completely before spreading. Yield: 1-3/4 cups. (cont.) Holiday Coconut Cake

Fluffy Frosting:
1 cup sugar
1/3 cup water
2 Tbs light corn syrup
2 egg whites (room temperature)
1/4 cup sifted powdered sugar
1 tsp vanilla

Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until candy thermometer registers 236. Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add powdered sugar and vanilla; continue beating until stiff peaks form and frosting is thick enough to spread. Yield: 2-1/2 cups.

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